Strawberry Eton Mess Cupcakes

Vanilla sponge cupcakes with whipped cream, fresh strawberries, mallowy meringue pieces

Strawberry Eton Mess Cupcakes
Serves 12
Vanilla sponge cupcakes with whipped cream, fresh strawberries, mallowy meringue pieces
Total Time
45 min
Total Time
45 min
  1. 110g gluten-free self-raising flour
  2. 110g caster sugar
  3. 110g unsalted butter, softened
  4. 2 medium eggs
  5. 2.5g gluten-free baking powder
  6. 1 lemon, zest finely grated
  7. 30ml full fat milk
  8. 4ml pure vanilla extract
Vanilla butter cream
  1. ½ vanilla pod, seeds scraped
  2. 30ml full fat milk
  3. 280g icing sugar
  4. 140g unsalted butter, softened
To Decorate
  1. 12 strawberries, hulled and sliced into halves
  2. 12 mini meringues
  3. 85g strawberry jam
  1. Place paper liners into 12-hole muffin molds and warm up your oven to 200 degrees C.
  2. Whisk the softened butter with sugar manually using a handheld whisk until the mixture fluffs up.
  3. Crack the eggs in a glass jug and beat them thoroughly with a fork, along with a dash of vanilla extract until well combined. Pour it into the creamed butter gradually while beating them together at the same time, until fully incorporated.
  4. Stir in the grated lemon zest and set aside then add the baking powder into the flour and sift the mixture into the wet ingredients gradually. Fold them together until they blend into a smooth batter and stir in enough to make sure that the final batter attains a dropping consistency.
  5. Drop equal amount of this mixture into the lined holes of the muffin mold. Place in the middle rack of the hot oven and bake for 10-15 minutes or until the cupcakes are baked through.
  6. While the cupcakes bake, cream the softened butter to prepare the buttercream until it softens and fold in half of the measured icing sugar until smooth. Stir in the milk, 1 tbsp at a time, until fully incorporated and blend in the scraped vanilla seeds. Beat in rest of the icing sugar and whisk the mixture further until it turns creamier and smoother; splash in more milk to thin it out slightly if necessary.
  7. Once the cupcakes are ready, remove them from the moulds and leave to cook on a wire rack then pipe the buttercream icing on top.
  8. Add a dollop of strawberry jam in the center of the icing and place a mini meringue on top.
  9. Insert a strawberry half alongside the meringue.
  10. Serve and tuck in!
  1. Level: Easy